Combine and melt all ingredients except rice crispies in large sauce pan. I wait until the mixture starts to boil. Remove from heat and add rice crispies, stirring until completely blended. Press into cake pan and refrigerate. Cut into squares and serve.
Use a light flavored and colored nut butter such as cashew or macadamia.
Barley malt, honey, molasses, maple syrup, etc., can be substituted for the rice syrup and agave nectar. I prefer the agave nectar and rice syrup for their light color and mild flavor.
Substitute oatmeal for a “no-bake” cookie.
Substitute quinoa flakes, barley flakes, puffed amaranth, puffed quinoa, oat cereal (cheerio-type) for all or part of the rice crispies. Throw in some carob chips.